Wednesday, August 17, 2011

sweet treat

It must be the change in weather, but I've recently had a motivation to bake and a serious craving for banana bread. My Hummingbird Bakery cookbook has the best recipe - delish & pretty simple. My only twist? Add chopped walnuts (I think I learned this from our Mom). Happy baking!

8 servings
1-1/3 cups packed light brown sugar
2 eggs
1 scant cup mashed banana
2-1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 stick plus 2 tbsp unsalted butter, melted
A 9" x 5" loaf pan, greased and dusted with flour
1/2 cup of chopped walnuts
Step 1: Preheat the oven to 325°F.
Step 2: Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed banana.
Step 3: Add the flour, baking powder, baking soda, cinnamon, and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed. Mix in most of the chopped walnuts.
Step 4: Pour the batter into the prepared loaf pan and smooth over with a palette knife. Add the rest of the chopped walnuts (this is mainly for looks). Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the center comes out clean. Let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.
Step 5: Slice off a healthy portion, spread with real butter and devour.


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